Clams à la Newburg
A dish that starts with butter and finishes with few grains cayenne.
contains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 470 ml clams
- 44 ml butter
- 2 ml salt
- Few grains cayenne
- 44 ml Sherry or Madeira wine
- 120 ml thin cream
- Yolks 3 eggs
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup thin cream → lactose-free cream or coconut cream
Steps
- Clean clams, remove soft parts, and finely chop hard parts. Melt butter, add chopped clams, seasonings, and wine. Cook eight minutes, add soft part of clams, and cream. Cook two minutes, then add egg yolks slightly beaten, diluted with some of the hot sauce.
Nutrition (estimated, per serving)
| Calories | 465 |
|---|---|
| Protein | 35.3 g |
| Fat | 30.9 g |
| Carbs | 10.3 g |
| Fiber | 0.0 g |
| Sodium | 1999 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States